The picture (don’t know if it’s actually Frauenfelder or a stock photo) shows someone putting the lit coals into a coals basket on the bottom level of a Weber kettle.
Add a small, deep pan of water to help maintain temperature level and this is a perfectly adequate setup for low and slow BBq’ing. I’ve done very nice pork shoulders, ribs, and briskets with a rig that’s pretty much the same thing.
